There are many food magazines in the world. I will give you some information about these above: name of magazines, authors, when it was founded and others

Editors

Alison Davis, University of Kentucky

Kynda Curtis, Utah State University

Technical Editors

Amy Bekkerman, Precision Edits

Kathy Lipton, formerly of USDA-Economic Research Service

Some articles of this magazine:

1. Food Deserts: Demand, Supply, and Economic Theory, Alessandro Bonanno

2. Theme Overview: Developing Local Food Systems in the South, H.L. Goodwin Jr.

3. Food Safety in Three Dimensions: Safety, Diet Quality, and Bio-Security, Jean Kinsey

Food Safety in Three Dimensions: Safety, Diet Quality and Bio-Security

Food safety in three dimensions refers to the matrix of issues and activities that lead to safe food consumption in today’s world. Starting with the first principle that food should nourish the body and not cause illness, debilitation, or death, a broader concept, “safe food consumption,” is called for. Food safety typically refers to food that is free from harmful, but naturally occurring microbiological contamination.